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| Effect mechanism of different kinds of soy protein on the quality of frozen fermented dough buns |
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| DOI： |
| KeyWord:soy protein steamed bun frozen fermented dough |
| FundProject:国家自然科学基金项目“花生油脂和蛋白的水酶法多相体系高效同步分离分子机理及调控”(U21A20270);国家重点研发计划项目“食品营养及生物活性物质的健康功能作用研究”(2017YFD0400200) |
| Author Name | Affiliation | | DONG Mengfei1, GUO Xingfeng1, ZHU Tingwei1, ZHAO Shuchao2 | 1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2. Shandong Kesida Machinery Manufacturing Co. , Ltd. , Jining 272100, Shandong, China |
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| Abstract: |
| In order to provide some theoretical basis for the application of soy protein in frozen fermented dough, the frozen fermented dough buns and frozen fermented doughs with soy protein isolates(SPI), texturised soy protein isolates(TSP), hydrolysed soy protein isolates (SPH)added were studied, the physicochemical indexes (specific volume, water content, pH) of frozen fermented dough buns added with different kinds of soy proteins were analysed, and the effect mechanism of different kinds of soy proteins on the quality of frozen fermented dough buns was investigated by determining the disulphide bond content, the secondary structure and microstructure of proteins in the frozen fermented doughs. The results showed that the specific volume of steamed buns before and after frozen storage of fermented dough with SPH had the smallest change, and the specific volume of steamed buns after 40 d of frozen storage increased by 4.59% compared with 10 d of frozen storage. The water content of steamed buns with SPH was the lowest under the same frozen storage time. The addition of soy protein could reduce the rate of pH drop of fermented dough buns during frozen storage, and could extend the shelf life of frozen fermented doughs by at least 10 d.The protein structure analysis of frozen fermented dough by Fourier infrared and laser confocal results showed that the addition of three soy proteins reduced the uniformity and continuity of gluten protein network structure.The effects of SPI and TSP on the gluten protein network structure were less than those of SPH, but the gluten protein network structure of fermented dough with SPH added during frozen storage was relatively stable.In summary, soy protein and gluten protein interact through S—S and non-covalent bonds to change the uniformity and continuity of the gluten protein network structure, causing changes in the quality of steamed buns. |
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